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Chickpea and avocado smash sandwich

Picking a favorite recipe is like picking a favorite child—you’re not supposed to do it. But if I had to, this might just be the one. It’s hard to believe that such a simple combination of ingredients can make such an impact, but this sandwich does just that. And as if that wasn’t enough, it’s also completely vegan. What’s not to love?



  • 1 (443 milliliter) can chickpeas, drained and rinsed
  • 1/4 cup finely diced red onion
  • 1/4 cup finely diced dill pickles
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon dill pickle brine (from the pickle jar)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons grainy Dijon mustard
  • Salt and freshly ground black pepper
  • 1 ripe avocado
  • Juice of 1/2 lemon
  • 4 thick slices sourdough bread
  • Arugula, for serving


  1. In a large bowl, combine the chickpeas, onion, pickles, dill, pickle brine, olive oil, and mustard. Season the mixture liberally with salt and pepper. Stir well.
  2.  In a second bowl, mash the avocado with a fork. Stir in the lemon juice.
  3. Assemble the sandwiches by spreading half the avocado mash on one slice of bread and then piling half the chickpea mixture on top. Finish with arugula and another slice of bread. Repeat to make a second sandwich.
  4. Enjoy immediately or store the chickpea mixture in the refrigerator for up to four days and assemble the sandwiches just before eating.


If you’re not a fan of chickpeas, replace them with navy or cannellini beans.


Instead of using bread and making sandwiches, keep this gluten-free by serving the chickpeas and avocado over baby spinach or in lettuce wraps

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